The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-05-07
THE GREAT OCEAN STEAMERS.
KHtT IT COSTS TO MAN AND OPERATE
The MIGHIi leYlATHAN

Travel ana swirl ocean Travellers
There are many people who 90 down
20 the sea in ships who never know
low much that is of interest which
surrounds them. In fact, a small per-
.egtage OF ocean travellers are too mach !
disturbed about their interior affairs to |
axe much notice of what goes on
,bout them But transatlantic
steamer is little world of interesting
objects. Leaving out of consideration
The passengers-the Englshman with
MS doc, The cr rant German baron. the
bid lady from Chicago, the New York
landy, the cosmopolitan prima-donna
With the Italian name and Celtic an
,cslry. the card sharp and the over
worked ministcr-thcre are on the
.essc nearly three hundred persons
Who are more or less worthy of notice.
These comprise the crew and are SUBJ
divided ms follows: The captain, the
surgeon and purscr, 46 seamen, car
,cuter and joiner, boatswain and mate,
masters-at.arms. II engineers, 112
ircmen and trimmers, IS stewards, 6
,tewarlesses, "A cooks. bakers and as
,islants-in all 2S7 persons. Perhaps
those in the above list who are of most
interest TO many travellers are the
stewards and cooks. For in spite of
the prevalence of NAL dc mer, there is
q great deal of eating done aboard
.hip. Atl A. NJ. the bakers turn out
and go TO work. They are followed at
80 by the cooks. At A. NJ. coffee is
served in the staterooms to passengers
who happen to be awake at that un-
,ccmly hour. Breakfast is served from
; to 10 A. NJ, lunch from | to 2 +. NJ,
dinner from TO 7 r. M. and supper
from 8 to 10 r. VI. In short, transat-
,antic travellers seem to live to eat il
hey are not overcome by an entire
repugnance to food during their week
IN the water. Tbs amount OF pro-
visions placed on board steamer just
Sefore sailing is enormous.
For single passage to the westward
,ne of our most noted steamships, with
547 cabin passengers and a crew Of
2S7 persons, had, when leaving Liv-
crpool on the 2Sth of August last, the
following quantities of provisions: H.
$50 pounds fresh beef, go pounds
sorned beef, $500 pounds mutton, $50
pounds lamb, $50 pounds veal, $50
pounds pork, 1000 pounds fresh fish,
600 fowls, 800 chickens, 100 ducks, 80
geese. so turkeys, 200 brace grouse, 10
tons potatoes, 80 hampers vegetables,
220 quarts ice- cream, 1000 quarts milk
md II, 800 eggs.
In groceries alone there were over
200 different articles including Qor the
round voyage of twenty-five days. 600
pounds tea, l, 200 pounds coffee, l,600
pounds white sugar 1850 pounds
moist sugar, $50 pounds pulverized
sugar, l.500 pounds cheese, 1000 pounds
butter, $500 pounds ham and LOCO
pounds bacon.
In spite. however, of this seemingly
overwhelming equipment, but very lit
lite was left of the provisions above
enumerated when the steamer arrived
in ror,. There is. indeed, something
n the sea air which sharpens the APP
petite of the landlubbers and seamen
like. Sailors. indeed. are great eaters.
With a vigorous appetite, begotten OF
lard work. each member of the crew
consumes two pounds of beef day.
Then a great deal of beef tea is con-
,umed by both crew and passengers.
Altogether the daily consumption Of
beef on transatlantic steamer would
lrvc Texas steer into state OF nerv-
ous collapse if the poor animal under
stood figures All this is only begin
ming, however. Eggs play an impor-
amt part in the ma sticatory drama 60
Nc on daily in four acts and an epilogue;
1880 eggs appear to be large num-
scr for a weeks consumption. but they
are cooked in all sorts of ways and dis
appear at an average rate of one MIN
,Ic from the time the ship leaves Liver
.pool TO her arrival in New York Har-
Dor. II she runs on long Island the
consumption is. of course, even greater.
There is nothing so bracing as eggs
at a time of excitement. Lemons
oranges and apples are used in large
-